LEMON SOLE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 main course servings
Number Of Ingredients 8
Steps:
- Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
- Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
- Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
- Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.
SOLE FILLETS IN LEMON BUTTER
This is such a speedy, no-fuss and delicious way to prepare fish. My son started requesting this "fish with crackers" as a little boy, and he still asks for it as an adult today. -Barbara Sharon, Plymouth, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the sole in an ungreased microwave-safe 11x7-in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes. , In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Sprinkle with cracker crumbs. Microwave, uncovered, for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.
Nutrition Facts : Calories 213 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 377mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
SOLE WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
- Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
- Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g
ALMOND SOLE FILLETS
"My husband is a real fish lover," reports Erna Farnham of Marengo, Illinois. "This buttery treatment is his favorite way to prepare sole, perch or halibut." It cooks quickly in the microwave, so it's perfect for a busy weekday.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine butter and almonds. Microwave, uncovered, on high for 1-1/2 minutes or until almonds are golden brown. , Place the fillets in a greased microwave-safe 11x7-in. dish. Top with almond mixture., In a small bowl, combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4-5 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 279 calories, Fat 20g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 394mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SOLE WITH HERB BUTTER
Provided by Eileen Joyce
Categories Fish Herb Broil Low Carb Quick & Easy Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
- Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.
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- Heat the oil in a large sauté pan over a medium heat. Dust the sole in the seasoned flour, then add to the hot pan, skin-side down. Fry for 2 minutes, then turn over and cook for 1-2 minutes more. Remove from the pan to serving plates and keep warm.
- Reduce the heat, add the 100g butter to the pan and melt. Stir through the lemon zest and juice, and the parsley. Season well, then spoon the butter over the sole fillets.
- Meanwhile, cook the peas in a pan of boiling water for 2 minutes. Drain and place in a bowl with the mint, a knob of butter and lots of seasoning. Lightly crush with the back of a fork. Serve alongside the fish with extra lemon wedges to squeeze over and new potatoes, if you like.
PAN-FRIED SOLE RECIPE - HEALTHY RECIPES BLOG
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5/5 (222)Total Time 15 minsCategory Main CourseCalories 254 per serving
- Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off.
- In two large nonstick skillets, or in a double-burner nonstick griddle, melt the butter over medium-high heat. When foaming subsides, add the fish.
- Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. You might need to lower the heat to medium after turning, depending on how hot your pan gets.
LEMON SOLE FILLETS | FISH RECIPES | JAMIE OLIVER RECIPES
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Servings 2Total Time 30 minsCategory MainsCalories 955 per serving
- Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture.
- Balance the flavours with pepper and, if necessary, salt and a little more red wine vinegar.Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on.
BEST BAKED LEMON SOLE FILLETS RECIPE - MAGIC SKILLET
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Cuisine AmericanCategory DinnerServings 4Total Time 25 mins
- Preheat butter in a frying pan over medium-high heat. Add seasoned fish fillets and cook for 2 minutes on each side.
- Remove cooked sole from the pan and transfer to a serving platter. Try to keep hot in the oven at 150 F (75 C).
- Pour vegetable oil into the frying pan. Add mushrooms and shallots. Season with salt and blck pepper. Cook, uncovered, stirring occasionally, for 3-4 minutes.
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- Place the flour on a plate. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside.
- Melt 1 tablespoon butter in a skillet over medium heat. Add the lemon and cook until lightly browned, about 2 minutes.
- Push the lemon to the side and add the sole (in batches if needed). Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side.
- Add the capers and remaining butter. Remove skillet from heat and tilt to swirl butter until it melts.
OVEN BAKED SOLE WITH LEMON SAUCE - MAGIC SKILLET
From magicskillet.com
Cuisine CanadianCategory FishServings 8Total Time 35 mins
- Grease a large shallow baking dish with nonstick cooking spray. Arrange thawed sole fillets in greased dish. Sprinkle with salt and black pepper. Dot with 2 tablespoons butter. Bake in preheated oven for 10 minutes or until fish flakes easily with a fork.
- To make the lemon sauce: In a mixing bowl, combine egg yolks and water. Mix well and set aside. Heat remaining butter in a large saucepan. Stir in all-purpose flour until well blended. Stir in chicken broth and lemon juice. Cook, stirring, until mixture is thickened. Remove saucepan from the heat.
- In a small mixing bowl, combine egg yolks and a small amount of hot lemon sauce. Slowly pour egg mixture back into the lemon sauce, stirring to prevent lumping. Cook, stirring, until thickened.
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5/5 (3)Category Main CourseCuisine FrenchCalories 361 per serving
- In a large plate of a bowl combine the flour, salt and pepper. Dredge the fish in the flour mixture, then shake off the excess flour.
- Preheat a frying pan and melt 2 tbsp of butter in it. Fry the sole in butter on medium heat for approximately 2 minutes on each side. Then remove from the pan and keep warm.
- To the same pan add the remaining butter and let it melt and watch it turn slightly brown, then add the juice of half a lemon and slices of the other half, cook for a few seconds, then add the capers and return the fish back to the pan. Spoon the sauce all over the fish and take off the heat. Serve sprinkled with fresh parsley.
LEMON SOLE WITH HERB BUTTER - LONDON UNATTACHED
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5/5 (1)Category Main DishCuisine BritishTotal Time 10 mins
- Take 2 teaspoons of the butter and mix well with all the chopped herbs and the salt. Using unsalted butter and adding salt helps to break down the herbs a little bit
- Turn the fish and add the herb butter. Cook for a further 2 minutes or so till the fish is flaky and the butter melted
BEST BUTTER SOLE MEUNIERE RECIPE | SIMPLE. TASTY. GOOD.
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Cuisine FrenchTotal Time 50 minsCategory Main CourseCalories 538 per serving
- Pour the flour in a deep plate and season it with some pepper and salt. Coat the fish on both sides with the flour and then shake off any excess flour.
- Add the olive oil and a tablespoon of butter to a large non-stick frying pan and place it over medium heat until the melted butter starts to foam. Then add the soles to the pan.
- Fry the soles on one side for 3 to 4 minutes until golden brown. Then flip the fish over on its uncooked side. Bake the fish for another 3 to 4 minutes until golden brown on both sides.
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